Baked Pancakes with Ground Meat and Vegetables

One of those dishes that will take a bit more time to prepare, but the effort will be richly rewarded when you serve it at the table. The dish is hearty and exceptionally tasty, and everyone always enjoys good homemade pancakes.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dressing

  • 2 piece Egg, fresh

  • 200 ml Sour cream

  • 1 pinch Salt, table

Filling

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 500 g Meat, beef, ground

  • pieces Garlic, fresh

  • 1 piece Carrot, fresh

  • 2 piece Tomato, red

  • pieces Salt, table

  • 0.5 teaspoons Spices, mayonnaise, dried

  • 1 handful Cheese, Parmesan, grated

  • pieces Oil, vegetable oil, canola

Pancake batter

  • 200 g Flour, Wheat, bread flour

  • 1 pinch Salt, table

  • 2 piece Egg, fresh

  • 1 spoon Oil, vegetable oil, canola

  • 300 ml Milk, whole milk

  • 180 ml Water

Steps

  1. First, prepare the pancake batter. In a bowl, sift the flour. Add salt, mix well, and make a well in the center. Crack the eggs into the well and pour in about 100 ml of milk and one tablespoon of oil.

  2. Start mixing the ingredients in the well with a hand whisk or mixer, gradually incorporating the flour around the well. Mix until all the flour is incorporated (add a bit more milk if needed) and you have a smooth, thick batter without lumps. Then, while continuously mixing, slowly pour in the remaining milk in a thin stream. Once all the milk is mixed in, let the batter rest for half an hour.

  3. Meanwhile, prepare the filling. Peel and finely chop the onion and garlic separately. Clean and wash the carrot and tomato. Grate the carrot or cut it into pieces, and dice the tomato.

  4. Heat oil in a pan and sauté the chopped onion until translucent. Add the ground meat and cook over moderate heat, stirring occasionally, until all the pieces are browned. Add the garlic, carrot, and tomato, and season with salt, ground pepper, and marjoram (you can also add any other seasoning of your choice). Cook for a few more minutes, stirring, until the vegetables soften slightly.

  5. Preheat the oven to 200 degrees Celsius. Mix mineral water into the pancake batter. In a well-heated and greased pan, cook 8-10 pancakes.

  6. Add a bit of filling to each pancake, then roll it up. Place the filled pancake in a baking dish that has been greased with oil or butter. Repeat the process until you run out of filling and pancakes.

  7. Finally, prepare the topping by whisking the eggs in a bowl and mixing them with sour cream. Lightly season the topping with salt and pepper, then pour it over the pancakes. Sprinkle some grated Parmesan cheese on top.

  8. Bake the pancakes in the preheated oven for about 20 minutes. They are ready when they turn golden brown on top.

Nutrition Information (Per 100g)

  • Calories: 196.13 kcal
  • Fat: 11.06 g
    • Saturated Fat: 3.3 g
  • Carbohydrates: 11.33 g
    • Sugars: 0.76 g
  • Protein: 10.09 g
  • Fiber: 0.55 g